Fruit preservation packaging technology based on air adjustment packaging method

Abstract

Fresh vegetables and fruits need oxygen (O 2 ) to carry out their metabolic activities, particularly respiration. The procedure where the actively respiring commodity is sealed in film packages made of polymer to change the CO 2 and O 2 levels of concentration inside the package environment required to increase shelf-life and preserve freshness is referred to as modified atmosphere packaging (MAP). To affect the product's metabolism being packaged or the activity of organisms that cause degradation to extend the time of preservation, it is frequently desired to create an environment high in CO 2 and low in O 2 . MAP changes the environment and increases moisture preservation that has a bigger impact on quality preservation. Moreover, packing separates the product from the surrounding environment, assisting in the creation of circumstances that, if not hygienic, at the very least minimize exposure to infections and pollutants, as well as physiological damage. MAP is a dynamic mechanism that occurs concurrently throughout permeation and respiration. As a result, MAP design necessitates the assessment of the product's intrinsic features, such as film permeability, optimal O 2 and CO 2 gas concentrations, and respiration rate. The goal of MAP design is to specify parameters that will provide the greatest feasible environment within the package for increasing the product's shelf-life in the quickest possible time. This is accomplished by synchronizing the packed produce's respiration rate with O2 and CO2 gas penetration rate through the film. The current study contains a detailed discussion of all of these elements of MAP.

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

“…However, extremely high internal CO 2 can induce other undesirable alterations in fruit and vegetables. Hence, the proportions of the gases should be strictly determined (Dwi Anggono et al., 2022). Other gases such as Ne, He, CO, chlorine as well as ozone have also been applied in modified atmosphere packaging.…”

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

“…The interaction between the commodity respiration rate and the passage of gases through the packaging film results in an environment poorer in O 2 and richer in CO 2 . The exposure of commodities to the environment developed inside a package as a consequence of the interaction of the external atmosphere, package, and product is known as MAP (Dwi Anggono et al, 2022). MAP creates an atmosphere of low O 2 and high CO 2 concentrations in the headspace of the package which prevents microbial growth and oxidative reactions that require free oxygen thus delaying respiration, maturation, and senescence (Sakaldaş & Kaynaş, 2010).…”

Advances in Modified Atmosphere Packaging and Edible Coatings

“…Thus, altering the presence of gases inside the packaging environment can benefit users and producers in preventing food spoilage. In MAP, the initial gases are flushed out from the head space between the food and the packaging lid, and, later, desirable gases are filled in and the head space is sealed [5]. The proportion and type of gas varies with the type of food products.…”